Looking for an easy snack to toss into lunch boxes, or help with your own afternoon slump? Try these decadent no-bake energy balls. They are so good!
I love a good snack that doubles as a treat and this energy balls recipe checks both those boxes. Rawkstar team member Erin made these no-bake energy balls through her breastfeeding journey for a boost of healthy fat throughout the day (and night). I use them as a great pre-workout snack. My kids love them in their lunch boxes. As you can see, they are so versatile!
This recipe takes about five minutes to prep, then 30 minutes to freeze for an easy snack the whole family can enjoy. I can’t wait for you to try them!
Table of Contents
Ingredients for Energy Balls
There are four main ingredients for my energy balls recipe. They are easy to find in any grocery store. In fact, you might just need to shop your pantry!
- Rolled Oats: I turn rolled oats into oat flour for this recipe. If you already have oat flour on hand, then use a heaping 1/4 cup in place of the rolled oats.
- Almond Flour: Almond flour provides healthy fat and protein to this recipe.
- Almond Butter: On top of helping bind the no-bake energy balls together, almond butter provides more healthy fat.
- Vegan Chocolate Chips: These add in natural energy from the caffeine in chocolate. Find one made from natural sweeteners and vegan to keep this recipe dairy-free.
Ingredients with Easy Swaps
While the main ingredients for this recipe are listed above, there are a few more that take this snack to the next level, yet can be easily swapped if needed:
- Coconut Oil: This is my favorite healthy fat to use, yet feel free to use the healthy fat of your choice. This helps bind the balls together, so if you omit it, then increase the amount of nut or seed butter you use.
- Maple Syrup: A perfect simple sweetener. Swap with the natural sweetener of your choice.
- Vanilla Extract: Adds a lovely flavor that turns these energy balls into a cookie dough-like taste experience.
- Sea Salt: Helps balance out the sweetness. Omit if it’s already included in your nut or seed butter.
How to Make No-Bake Energy Balls
First, I grind my oats into coarse flour. It doesn’t need to be super fine, and having a few oat-like pieces left is fine. Blitzing them also helps when making the balls. I do use finer almond flour to cut down on the grittiness and help the balls bind together easily.
Combining the wet ingredients separately helps mix them well before adding them to the flour mixture. When mixing the flour mixture with the wet ingredients, you can mix by hand or use a mixer (or toss it all back in the food processor). You want these well combined so they are easy to scoop out.
Use mini chocolate chips to make the mixture easily roll into balls. Stir in by hand so that the mixer doesn’t chop them up too much. I use a cookie scoop to shape the balls, yet you can use a regular spoon and roll by hand if you want; no need to use fancy tools!
Freezing + Storage Options
Toss the no-bake energy balls in the freezer on a parchment-lined baking sheet. They should freeze in about 30 minutes. Once frozen, you can transfer them to a freezer-safe container and store them until ready to enjoy.
These will keep in the freezer for several months or can be stored in the fridge for several weeks. I often triple the batch and then freeze them so my family can grab some whenever hunger strikes.
Energy Balls Recipe FAQs
My energy balls are made with 100% whole food and plant-based ingredients. They are designed to give you natural energy and healthy fat, which makes a great snack! There is such a thing as too much of a good thing, so I keep these to two energy balls per snack for a filling, delightful treat.
Protein balls are designed to give you more protein while energy balls focus on giving you whole food carbs and healthy fat to break down those carbs.
Each one is 108 calories, and I usually eat two for a good snack. Two energy balls provide a total of 4 grams of protein, 14 grams of healthy fat and only 8 grams of sugar.
More Naturally Energizing Snacks
Snack time is my fav time and here are a few of my go-to recipes:
- Avocado Fries: A snack full of healthy fats and the perfect crispy texture.
- Watermelon Popsicles: Only 2 ingredients and perfect for summer!
- Pumpkin Chia Pudding: This is a great prep snack to make once and enjoy all week.
- Homemade Hummus: I love how versatile this is; eat with veggies, crackers or use it as spread on toast!
- Granola Bars: Another great grab and go option for you and the kids.
- Garlic Baked Chickpeas: A crunchy + savory snack that’s loaded with protein.
What foods do you turn to when between meals? Drop a comment and let me know once you’ve rated this recipe!
No-Bake Energy Balls
- food processor
- ½ cup rolled oats
- ½ cup almond flour
- 2 tbsps maple syrup
- 1 tbsp almond butter
- 1 tbsp coconut oil melted
- ½ tsp vanilla extract
- ⅛ tsp sea salt to taste
- 2 tbsps semi-sweet chocolate chips vegan
- Place oats in food processor and process until ground. Transfer to a bowl and combine with almond flour.
- In a small bowl, stir together maple syrup, almond butter, coconut oil, vanilla and sea salt.
- Using a wooden spoon or hand mixer, combine the almond butter mixture with the dry ingredients. The mixture should be slightly sticky like cookie dough. Stir in chocolate chips.
- Roll into 9 small balls. Freeze until firm on a parchment-lined baking sheet, about 30 minutes. Store in an airtight container in the freezer. The energy balls will keep for several months in the freezer.
- Feel free to use the nut or seed butter of your choice. I sometimes use peanut butter for extra protein.
- Swap almond flour with oat flour or gluten-free, all-purpose flour.
- Need a chocolate-free option? Use dried fruit: raisins, apricots, cranberries or blueberries work great.
Would love to make these energy balls. I would need to substitute for the oats and almond ingredients. Would barley or buckwheat be an equivalent swap for the oats? I can use sunflower seed butter instead of almond butter. What is best to swap for the almond flour? If these swaps are made, how does it compare nutritionally to the original recipe?
Hi Liz! I haven’t tried the recipe with barley or buckwheat but you should definitely give it a go! Sunflower seed butter sounds like a great swap for almond butter. You could try sunflower seed flour or cashew flour for the almond flour. Unfortunately, I am unsure of the nutrition because it will depend on what substitutions you’re making!
I first found these on Rawk the Year and they were a staple for me while breastfeeding! So glad this recipe made it to the blog, it is a gem.
So happy to hear that these helped you during such an important time!